Improving the drying of Propionibacterium freudenreichii starter cultures

• Published in: Applied microbiology and biotechnology Vol. 105; no. 9; pp. 3485 - 3494
• Main Authors: Jeantet, Romain, Jan, Gwénaël
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.05.2021; Springer; Springer Nature B.V; Springer Verlag
• Subjects: Accumulation; Actinomycetes; Adaptation; Apoptosis; Atomizing; Bacteria; Biomedical and Life Sciences; Biotechnology; Carbohydrates; Cell death; Cheese; Cheese flavor; Commercialization; Dairy products; Dietary supplements; Fatty acids; Fermentation; Food; Food engineering; Freeze drying; Glycine; Glycine betaine; Immunomodulation; Industrial applications; Intestine; Life Sciences; Linoleic acid; Lipolysis; Metabolites; Microbial Genetics and Genomics; Microbiology; Mini-Review; Optimization; Osmoprotectants; Oxidative stress; Physiological aspects; Probiotics; Propionibacterium freudenreichii; Proteins; Ripening; Spray drying; Starter cultures; Survival; Sustainable development; Trehalose; Vitamins; France; Probiotic; Spray drying; Propionibacteria; Starter; Stress; Adaptation

Propionibacterium freudenreichii is a beneficial food-grade actinobacterium, widely implemented, and thus consumed, in various food products. As the main application, P. freudenreichii is used as a cheese-ripening starter, mostly in hard type cheeses. Indeed, during manufacture of “Swiss-type” chees...